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Title: Roasted Red Pepper Hummus
Categories: Dips &, Spreads
Yield: 6 Servings

2 Red bell peppers; up to 3
1 c Cherry tomatoes (150 g)
1 1/2 c Cooked chickpeas (240 g)
1/4 c Water (60 ml)
1/4 c Olive oil (60 ml)
3/4 ts Sea salt (4.5 g)
1/2 ts Ground black pepper (1 g)
2 Limes; juice of
2 tb Ground harissa (18 g)
1/4 c Tahini (60 g)
4 cl Garlic; roasted
Additional chickpeas;
- for topping

Preparation time: 10 minutes
Cooking time: 40 minutes

This roasted red pepper hummus recipe is sweet, savoury, smoky, and
spicy. It's easy to make and ready to impress!

Preheat oven to 400?F. Line a baking sheet with a silicone mat or
greased parchment paper.

Slice the tops of the bell peppers and then in half, placing cut
sides down . Also place the whole unsliced cherry tomatoes on the
baking sheet. Drizzle generously with oil and rub in.

Bake for 40 minutes until the peppers are soft and the tomatoes are
shrivelled and cooked through.

Remove from oven and allow to cook. In a food processor or a blender,
add all the ingredients except the tomatoes and the extra chickpeas
on top. Blend until completely smooth.

Pour/scoop into a serving bowl. Drizzle with more olive oil and top
with tomatoes and extra chickpeas. Serve with pita chips and enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/roasted-red-pepper-hummus/>

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